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Spicy Tomato and Artichoke Soup

With Quick Tomato and Feta Bread
This is comfort food at its best - a hot, hearty soup, made in minutes and served with bread warm from the oven. This loaf needs no kneading or proving, but don't be surprised if it sinks slightly after cooking.
needs no kneading or proving, but don't be surprised if it sinks slightly after cooking.

Preparation time:
10 minutes

Cooking time:
40 minutes
to 45 minutes

Total time:
50 minutes
to 55 minutes

Serves:
4

Ingredients

200g self raising flour

3 medium eggs

100ml extra virgin olive oil

100ml milk

300g pack cherry vine tomatoes, halved

75g Emmental, grated

200g pack Greek feta, diced

1 pack fresh basil, chopped

For the soup

320g jar Waitrose Arrabbiata Hot & Spicy Tomato Sauce

390g can artichoke hearts, drained

215g can butter beans, drained

Method

Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin and line with baking parchment. Sift the flour into a large bowl. Season with sea salt and freshly ground black pepper. In another bowl, whisk the eggs together with the oil and milk, then pour over the flour and stir to combine.

Reserve half the cherry tomatoes for the topping, then mix the other half into the flour mixture with the Emmental, feta and half the basil.

Tip the mixture into the loaf tin and level it with the back of a spoon. Lightly press the remaining tomatoes, cut side up into the top of the loaf. Bake for 40-45 minutes until golden brown and risen. Rest in the tin for 5-10 minutes, before lifting out and slicing.

Meanwhile, for the soup, place the sauce, artichokes and beans in a food processor and whizz for 1-2 minutes or until coarsely chopped.

Transfer to a pan and add 300ml cold water. Bring just to the boil, stirring. Ladle into bowls, top with the remaining basil and serve with slices of warm bread for dipping.